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The Market on Phillips at 204 S. Phillips Avenue is a wine, artisan cheese & gourmet grocery market in historic downtown Sioux Falls. The Market features exceptional products, tested and personally selected by managers Doug & Laurel Lather. They seek not only exceptionally fine products, but a wide assortment chosen for their consistently high reviews and price value.
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| Featured Wine of the Moment |
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Featured Product of the Moment |
Quattro Mani Toh-kai
Ripe quince, Persian melon, green tea,
coriander, spearmint, and elusive but haunting floral perfume hover over the glass. This hits the palate juicily, softly, and demurely, but then it spreads out a veritable magic carpet of captivating flavors, among which quince, fig, white peach, green tea, sweet lime, and raw almond are discernable in
this 100% tocaifrom Slovenia
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M. Chapoutier Crozes-Hermitage Petite Ruche Syrah
A tangy streak runs through the loganberry and blackberry notes, backed by a lightly dusty, slightly crisp finish. Red fruits, blackcurrant and raspberry nose is fresh and round, tasting with a finish of stewed fruits all in finess of this fine syrah.
87pts. Wine Spectator
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Caciotta dei Boschi
An elegant table cheese made from scarce Roman sheep's milk and rare black truffle shavings, is made by the highly regarded Lopez Company, a family owned and operated business that has been making cheese in the Roman countryside for several generations. Caciotta is a name used all over Central Italy that denotes a farmhouse sheep's milk cheese. This caciotta is quite tangy and sharp, as are all sheep's milk cheeses, and highly aromatic with a distinctive, lingering aftertaste, thanks to the truffles. Caciotta Dei Boschi also contains bits of Porcini mushrooms, which serve to further augment the earthy character of this Italian masterpiece.
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St. Germain
St. Germain is an artisanal French liqueur made from hand-picked elderflower blossoms. The starry white flowers are gathered by 40-50 men pedaling the Alpen French countryside picking the flowers, that for a few spring days, when the delicate, white blossoms are at their flavorful peak, they gather sacks of them and transport them using specially-rigged bicycles. They are then sent to the distillery quickly and macerated—steeped in alcohol to absorb almost all of the aroma, flavor and color—in order to maximize freshness and flavor. The manufacturing process is secret, but involves eau de vie, distillation and the addition of citrus and cane sugar. The resulting liqueur is delicate and balanced with fresh floral aromas and flavors and hints of pear, apricot and grapefruit zest. Extremely limited!!
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